Stuffing:

1.       Add olive oil to a large sauté pan on medium heat.  

2.       Add chopped onion and sauté for 5 minutes or until translucent. Stirring occasionally. 

3.       Add chopped apple and continue to saute’ for 2 minutes. Stirring occasionally.    

4.       Add mushrooms, stir and cook for 2 minutes. Stirring occasionally. 

5.       Add walnuts, salt, pepper, crushed garlic and stir and cook for 1 minute. Stirring occasionally. 

6.       Add chopped spinach and stir and cook for 1 minute or until the spinach wilts.

7.       Set aside to deal with the pork.

Preheat oven to 350 F.

1.       Unwrap the pork and place it on its side on a cutting board. Take a sharp knife and butterfly the meat – cut it on the equator but not all the way through. Leave an inch between the edge and where you stop cutting. Open it like a book and place it back on the cutting board.

2.       Using a meat tenderizer, pound it with the side of the meat mallet until the thickness looks uniform.

3.       Spread mustard all over inside of pork loin.

4.       Spread the vegetable mixture then fold the pork back on itself like a book and secure it with kitchen twine or metal skewers.

5.       Spread the olive oil evenly all over the outside of the pork once secured.

6.       Sprinkle on kosher salt, coarse pepper, garlic powder, thyme and sage

7.       Place the pork on the rack of the roasting pan with the fat cap facing up. Add the meat thermometer, and bake for 70 – 80 minutes. The internal temperature should be 145 degrees Fahrenheit.

When done, tent a few pieces of aluminum foil over the pork and let it rest at least 10 minutes before cutting the meat.